"This recipe has been a part of every holiday gathering in my family for many, many years. It is always the most popular dish, and whenever I make it, I never fail to have many requests for the recipe. It's definitely one of my most prized recipes."

Ingredients

12cups French or Italian bread, cut into 1/2 -inch cubes

1/2pound pancetta or bacon, chopped

2tablespoons olive oil

2cups finely chopped onion

1/2cup thinly sliced leeks

1 1/2cups thinly sliced celery

1(10-ounce) package frozen chopped spinach, thawed and squeezed dry

1/2cup (1 stick) butter, melted

1tablespoon chopped fresh sage, or 1 teaspoon dried sage leaves

1tablespoon minced garlic (about 6 medium cloves)

1/2teaspoon salt

1teaspoon black pepper

2 1/2cups chicken or turkey broth

1(10-ounce) container shucked oysters, drained

Instructions

Arrange bread cubes on sheets of wax paper or foil in a single layer and let dry overnight. (Or place cubes on foil-lined oven racks and bake in a 325F oven 25 minutes, or until golden.)

Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.

Heat a large skillet over medium-high heat. Add pancetta and cook until crisp. Remove from skillet and drain on paper towels.